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Tuscan-Style Chicken Recipe

I found this Italian-style chicken recipe in a magazine and tweaked it to my family's tastes. I have taken it to potlucks and served it at dinner parties and no one ever guesses that it's made in the slow cooker. I serve this chicken entree with crusty bread and spinach salad with lemon vinaigrette.—Mary Watkins, Little Elm, Texas

TOTAL TIME: Prep: 25 min. Cook: 6 hoursYIELD:4 servings

Ingredients

2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained

10 small red potatoes (about 1 pound), quartered

1 medium onion, chopped

1 can (6 ounces) tomato paste

2 fresh rosemary sprigs

4 garlic cloves, minced

1 teaspoon olive oil

1/2 teaspoon dried basil

1 teaspoon Italian seasoning, divided

1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed

1/2 teaspoon salt

1/2 teaspoon pepper

1 jar (5-3/4 ounces) pimiento-stuffed olives, drained

Directions

1.In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives.

2. Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving.
Yield: 4 servings.